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Kid-Approved Slow Cooker Beef Chili with Cornbread Croutons

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This kid-approved slow cooker beef chili with cornbread croutons is the perfect weeknight dinner solution. It’s mild enough for little taste buds but flavorful enough for adults, and the cornbread croutons add a delightful crunch.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted if available)
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons brown sugar
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter (or vegetable oil)
  • 1/2 teaspoon chili powder (optional, for cornbread croutons)
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream (for topping, optional)
  • Chopped green onions (for topping, optional)
  • Fresh cilantro (for topping, optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6 to 8 minutes. Leave about a tablespoon of fat for flavor.
  2. Add the diced onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef mixture to a 6-quart or larger slow cooker. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the meat.
  4. Pour in tomato sauce, diced tomatoes (with juices), kidney beans, black beans, beef broth, and brown sugar. Stir well.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 30 minutes before serving, taste and adjust seasoning.
  6. About 45 minutes before serving, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. In a mixing bowl, combine cornbread mix, milk, egg, melted butter, and optional chili powder. Stir until just combined.
  8. Pour batter onto prepared baking sheet and spread into an even layer about 1/2-inch thick. Bake for 12 to 15 minutes until golden brown and a toothpick inserted in the center comes out clean.
  9. Let cornbread cool for 5 minutes, then cut into 1-inch cubes.
  10. Ladle chili into bowls. Top with cornbread croutons and optional toppings like shredded cheese, sour cream, green onions, or cilantro. Serve immediately.

Notes

For best results, brown the beef first to develop deep flavor. Rinse canned beans to reduce sodium and prevent gloppy chili. Serve cornbread croutons on top of individual bowls to keep them crispy. Chili can be frozen for up to 3 months (without croutons).

Nutrition

Keywords: slow cooker chili, beef chili, kid-friendly chili, cornbread croutons, easy chili recipe, family dinner, comfort food

Find it online: https://lucastable.com/kid-approved-slow-cooker-beef-chili-with-cornbread-croutons/